Cut cucumbers in half , with mellon baller scoop out seedy centers. Stuff the cucumbers with the meat(mixed with some rice, and 1 egg, and breadcrumbs.) mixture. Place cucumbers in shalow pan in 2 tbspn of hot oil and lightly brown on all sides. Pour in enough broth to cover them, and cook at a simmer. When done remove cucumbers and set aside. Mix together well: Sour cream, and egg yolks, and add to the cooking liquid. Cook on low heat until it thickens, stirring constantly. Season with Lemon juice, dill, and salt. pour over cucumbers. NOTE: Tomatoes may be used to add piquant sour flavor to the dish.